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Main course · Ethiopian

Atakilt Wat (Cabbage, Carrot and Potato Stew)

35 min Serves 4 ~241 kcal/serving ~£4.40 (£1.10/serving) Dairy-freeGluten-freeVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 400 g white cabbage
  • 3 carrots
  • 400 g potatoes
  • 1 red onion
  • 2 garlic cloves
  • 10 g fresh ginger
  • 1 tsp ground turmeric
  • 3 tbsp vegetable oil

Nutrition (per serving)

Calories
241 kcal
Protein
4.5 g
Carbohydrate
28.7 g
of which sugars
11.3 g
Fat
10.6 g
of which saturates
0.9 g
Fibre
6.8 g
Salt
0.10 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Shred the cabbage, slice the carrots and peel and cube the potatoes.

  2. 2

    Peel and slice the onion, then fry in the vegetable oil for 5 minutes until softened.

  3. 3

    Stir in the garlic, ginger and turmeric and cook for 1 minute.

  4. 4

    Add the potatoes and carrots with a splash of water, cover and cook for 12 minutes.

  5. 5

    Add the cabbage, cover and cook for a further 10 minutes, stirring occasionally, until all the vegetables are tender.

  6. 6

    Season to taste and serve with flatbreads.

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